Our rum punch recipe calls for equal parts of pineapple and orange juices plus Caribbean gold rum. We add about 1/4 cup of grenadine to give the punch a pinkish-red color. Flavored rums, like coconut or mango rum, and dark or spiced rum, are also good. You can also substitute either the pineapple or orange juice for passion fruit juice with a splash or two of guava juice. These flavors really give the punch that Caribbean Island drink-of-the-day feel. There are so many new flavored rums available that the combinations of rum and fruit juices are nearly endless. I noticed in the store the other day that Bacardi makes dragon berry, apple, and grapefruit rum. I’ve never tried any of these flavors, but I bet each of them will make a good rum punch.

Serve rum punch with fresh fruit slices. Select the fruit garnish based on the flavor of rum and fruit juices that you’re using in your recipe. We served slices of lemon and lime with our pitchers of rum punch. Use orange slices to add to the citrus flavor or watermelon and other seasonal summer fruit. I like to chill the fruit juices, too, but always serve the punch over ice. Great drink on a hot summer day.

Sherry there is nothing I love more than a rum punch and this looks like a great recipe! Whenever I’m at a bar I’ll ask the bartender to create a rum punch for me and it’s always so interesting to see what their version is and how it differs from location to location.

Thank you for bringing this to Fiesta Friday! I love the sound of your seafood fest and the clam cakes (I had to have a peak) looks delicious! Especially with the lovely rum punch! It would be my idea of a perfect long lunch with friends and family!
Going forward could you please add the Fiesta Friday link in participating posts? Here are the guidelines http://fiestafriday.net/fiesta-friday-guidelines/
I can’t wait to see what you will bring next time! 🙂